How to Blanch and Peel Tomatoes

I peel my tomatoes because we do not like the way the skins turn out.  It’s a personal preference thing. 

Linda’s Note: look for the video on peeling tomatoes

Blanching:

• First you get a big pot of water boiling. 
• You need a rolling boil.
• Set your kitchen timer for three or four minutes. Higher altitudes take longer.
• Drop a few whole tomatoes in it. Don’t put so many that it stops the boil.
• Turn the timer on and wait.

Stop the cooking:

• When the time is up check a tomato
• It should have a split in the skin

• Plunge them into cold water to stop the cooking. i use a deep pitcher with cold water. be sure to push them all the way down so the floating ones on top get covered with cold water for a minute or so.
• Place on your drain board until ready to use.

Peeling:

• Take your paring knife and cut the stem off the tomato
• If you pinch the skin, it should slide right off
• Set the peelings aside for drying separately (after drhying, these will be powdered for use in seasonings, soups, etc.

 

Now your tomatoes are ready to slice and dry.